Method

4. Lightly spray mango cheeks with oil. Cook until lightly charred on each side and set aside.

5. Lightly spray the fish fillets with oil. Barbecue for 3–4 minutes on each side until cooked through.

6. For the salad, slice mango and combine in a bowl with spinach, avocado, coriander and lime juice.

7. Serve fish with mango salad, yoghurt and lemon wedges.

Hint

You can substitute the barramundi fillets for any firm white fish such as snapper, hake, ling, perch, mackerel, cod, seabass or coral trout.

A drained can of mango in juice can be used instead of fresh mangoes. Pawpaw (papaya) can also be substituted.

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